Pesto Hassleback Chicken

We have hassle back potatoes, hassle back apples, hassle back sweet potatoes, and now we can add chicken breast to our collection! Start with large, boneless, skinless chicken breasts, yummy pesto and cheese and you have yourself the star of dinner! I prefer to start with slightly frozen chicken breasts, as they are easier to cut!


2 large chicken breasts
2 Tbsp. Pesto (you can find this in the produce area of your grocery store)
3-4 oz. low-moisture mozzarella (opt for the fresh, ball-shaped mozzarella here)
Salt and pepper


  1. Preheat oven to 350º F.
  2. Using a sharp paring knife, make slits in the chicken breast, being careful not to cut all the way through.
  3. Make a cut about every ¼ inch all the way down each chicken breast.
  4. Slice the mozzarella into thin slices about 1/8 inch.
  5. Using a small spoon spread some pesto down into each cut.
  6. Insert a small, thin slice of mozzarella cheese into each slit in the chicken.
  7. When both chicken breasts are done, bake them at 350º F for 30-45 minutes.
  8. The chicken should register 165º F when it’s cooked through.
  9. Serve hassle back chicken with salad, some steamed veggies, or on a bed of jasmine rice!

Serves two.

If you don’t like pesto, after baking, drizzle with some raspberry vinaigrette instead!

Share this recipe with your friends and family!

Picture of Lisa Bonner

Lisa Bonner

LisaB has been creating recipes since she learned to cook waaaaay back in the late 70s/early 80s and has written over 50 recipe books! Her fondest memories are hanging out in the kitchen with her Grampa Eddie, helping him to make his famous Jewish Apple Cake. You can find LisaB on Facebook by using #CheesecakeNation and #CookiesAreLife.

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